The Best Roast Chicken

Preheat oven to 450℉ with shelf in the middle rack position

Bring the Chicken to room temperature for 30 minutes while the oven is preheating.

Mix together the butter ingredients

Place the chicken in a bowl with the cavity upwards. Take a small spoon and separate the skin from the flesh of the breast. Spoon in the butter mixture under the skin. Save a bit for the skin.

Place the chicken into the dutch oven on top of the onions and garlic.

Smear the remaining butter mixture over the outside of the chicken including the legs and wings.

Squeeze the lemons over the chicken, then stuff the used lemon wedges into the cavity of the chicken. Add the rosemary sprig.

Tie the legs together with butchers twine and tuck the wing tips under the chicken.

Sprinkle liberally with Salt and pepper

Pour the chicken broth or wine around the chicken in the pot,

Transfer to the 450℉ oven for 10 minutes then reduce the temperature to 350℉ for an additional 1 hour and 15 minutes or until an internal temperature of 165℉ is reached. Baste the chicken with the pan juices at the 30 minute and 1 hour mark.

When done, remove from oven and let rest 15 minutes UNCOVERED

Serve with the strained pan juices or make a gravy.